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Peach Pie Cruffins: A Deliciously Easy Recipe

Peach Pie Cruffins: A Deliciously Easy Recipe
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★★★★★

5 from 21 reviews

Peach Pie Cruffins are a delightful fusion of croissants and muffins, featuring flaky laminated dough filled with a sweet and spiced peach filling. These cruffins are coated with cinnamon sugar for an extra touch of sweetness, making them perfect for breakfast, brunch, or an indulgent snack.

Ingredients

Scale

For the Cruffin Dough:

  • 500g (about 4 cups) all-purpose flour, plus more for dusting
  • 10g (2 teaspoons) instant dry yeast
  • 50g (1/4 cup) granulated sugar
  • 10g (2 teaspoons) salt
  • 300ml (1 1/4 cups) lukewarm milk
  • 60g (1/4 cup) unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 250g (1 cup plus 2 tablespoons) unsalted butter, very cold, for laminating

For the Peach Filling:

  • 1 kg (about 2.2 lbs) ripe peaches, peeled, pitted, and sliced
  • 100g (1/2 cup) granulated sugar
  • 30g (1/4 cup) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces

For the Sugar Coating:

  • 100g (1/2 cup) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 50g (1/4 cup) unsalted butter, melted

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, instant dry yeast, sugar, and salt to ensure even distribution.
  2. Add Wet Ingredients: In a separate bowl, whisk the lukewarm milk, melted and cooled butter, and lightly beaten egg until combined.
  3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.
  4. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or knead in a stand mixer on medium speed for 6-8 minutes. The dough should be slightly tacky but not sticky.
  5. First Rise: Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
  6. Prepare the Butter Block: While the dough rises, place the very cold butter between parchment sheets and roll into a 6×8 inch rectangle, keeping it cold; refrigerate briefly if too soft.
  7. Chill the Dough: Punch down the risen dough, wrap in plastic, and refrigerate for at least 30 minutes to relax gluten.
  8. First Roll and Fold: Roll chilled dough into a 12×16 inch rectangle, place butter block in center, fold dough over butter like a book, and pinch edges to seal.
  9. First Turn: Rotate dough 90 degrees, roll again to 12×16 inches, fold into thirds (letter fold), wrap in plastic, and refrigerate for 30 minutes.
  10. Second Turn: Repeat rolling and folding process as before and refrigerate another 30 minutes.
  11. Third Turn: Repeat rolling and folding one final time and refrigerate for 30 minutes to keep butter firm.
  12. Make Peach Filling: In a bowl, combine sliced peaches, sugar, cornstarch, cinnamon, and nutmeg. Gently toss. Stir in lemon juice and dot with butter pieces, then set aside.
  13. Roll Out Dough: After chilling, roll dough into a 12×24 inch rectangle, about 1/8 inch thick.
  14. Cut into Strips: Using a pizza cutter or sharp knife, cut dough lengthwise into 1-inch wide strips.
  15. Fill the Strips: Spoon generous amounts of peach filling down the center of each strip.
  16. Roll Up Strips: Starting from one end, roll each strip tightly into a spiral and tuck the end underneath to seal.
  17. Place in Muffin Tin: Grease a 12-cup muffin tin and place each roll into a cup.
  18. Second Rise: Cover the tin with plastic wrap and let rise in a warm place for 30-45 minutes until puffed slightly.
  19. Preheat Oven: Preheat oven to 375°F (190°C).
  20. Bake Cruffins: Bake for 25-30 minutes until golden brown and filling is bubbly.
  21. Cool Slightly: Let cruffins cool in the muffin tin for 5-10 minutes before transferring to a wire rack to cool completely.
  22. Sugar Coating: Combine sugar and cinnamon in a shallow bowl. Brush warm cruffins with melted butter, then roll in sugar mixture to coat evenly.

Notes

  • Keep butter cold during lamination to ensure flaky layers.
  • Don’t skip the chilling steps; they are essential for texture.
  • If peaches are not in season, frozen peaches can be used but should be well drained.
  • You can substitute granulated sugar with a lower glycemic sweetener for a diabetic-friendly option.
  • For best results, use a stand mixer for kneading especially if making larger batches.
  • Store leftover cruffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: cruffins, peach pie cruffins, laminated dough, peach filling, cinnamon sugar, breakfast pastry

Find it online: https://delishfamilyrecipe.com/peach-pie-cruffins-a-deliciously-easy-recipe/